Moo shu chicken quesadillas
Uncooked boneless skinless chicken breast(s)
¾ pound(s), cut into bite-size pieces
Frozen mixed vegetables
28 oz, Asian Variety
4 medium, chopped
1 tsp, or to taste
¼ cup(s), or to taste
Part-skim mozzarella cheese
½ cup(s), shredded
- Preheat oven to 425ºF. Coat a large skillet or wok with cooking spray; add oil, and heat over high heat until sizzling.
- Add chicken and 1 teaspoon of soy sauce to wok or skillet; cook, stir-frying, until well browned, about 5 minutes. Add vegetables, scallions, and remaining teaspoon of soy sauce; cook about 2 minutes. Add hoisin sauce; stir-fry until heated through, about 1 minute.
- Place 4 tortillas on a large baking sheet (or 2 smaller baking sheets). Spread about a heaping 3/4 cup of chicken-vegetable mixture over each tortilla and sprinkle each with 2 tablespoons of cheese; top with remaining tortillas.
- Bake quesadillas until golden brown and cheese melts, about 10 minutes. Remove from oven and let sit about 5 minutes before cutting each quesadilla into 4 wedges each. Yields 2 wedges per serving.